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DukeRiley McMinnville, OR
 Barrel Racker Posts:1982

 | | 01/06/2004 5:49 PM |
| | With the alcohol levels on many wines getting higher, are there any issues with regards to yeast strains being intolerant of the higher alcohol levels? I see this on the beer making side at times, where the yeast just dies because it won't tolerate the alcohol. I just wondered if there were any issues on wine making. | | Heater Allen Brewing
www.heaterallen.com | |
| Bob Bressler Napa Valley
 Wine Lover Posts:4809


 | | 01/06/2004 11:25 PM |
| | absolutely. There are different strains that work at different alcohol levels. Winemakers can chose to innoculate with different yeasts depending on alcohols. Different yeats also have an effect on flavors. Complicating this is that if there is a yeast strain prevalent on the grapes, it is not always possible to have the one you like win out. Also, yeasts are becoming more efficient over time, so resulting alcohol levels are increasing for a given brix level. It is still an art. | | | |
| ChangeMe
 Master of Wine Posts:12891

 | | 01/06/2004 11:28 PM |
| wow, i thought yeast was yeast. learn something everyday  | | | |
| skwid
 Wine Connoisseur Posts:5452

 | | 01/07/2004 12:05 AM |
| | Oh no Anthony yeast is not just yeast. Walk into a brewing supply store some time and there should be 15 to 20 different strains of yeast available (English Ale, German Lager, American Lager, California Ale, BarleyWine, Stout, Porter, ...). They all contribute quite a bit differently to the flavors of a beer. The liquid yeasts typically come from one of two "yeast banks" in the United States, Wyeast or White Labs. They propogate the yeast and keep the strain clean. I believe White Labs also does wine yeasts. | | | |
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